Friday, May 14, 2010

The All-Time-Favorite Brownies

When craving starts, you wanted to get that something right away into your mouth, munch, eat to your heart's delight. Best to know some easy-to-prepare desserts like the all-time-favorite brownies bar....Here are various recipes i have collected. Truth is, you can actually play around recipes, and do your own signature variation. Add your favorite goodies, candies, sweets, fruits and nuts. You will be surprised that you can do so many things out of mixing simple ingredients together.

1/2 cup butter
3/4 cup cocoa powder ( or even more to make it chocolatier)
1 1/2 cups sugar ( I prepare to use dark brown sugar)
1/4 tsp. salt
1 tsp. vanilla
1 tsp. chocolate brown food color
3 whole eggs
1 1/4 cups all purpose flour
3/4 cup coarsely chopped nuts (cashew, peanuts, walnuts)
1. Melt butter and add cocoa powder
2. Beat eggs.
3. Sift all dry ingredients.
4. Mix all 1, 2 & 3, then add vanilla.
5. Optional, mix in the nuts or drizzle top when almost cooked.
6. Prepare 7"x11" pan, grease.
7. Bake at 350F preheated oven for 25 to 30 minutes.

3/4 cup (155g) butter, melted
1 1/2 cups castor sugar
3 whole eggs
1 tsp. vanilla
1/2 cup cocoa powder
1/2 cup plain flour
1/4 tsp. salt
1 1/2 cups chopped pecan nuts
1. Cream butter and sugar.
2. Add eggs, one at a time.
3. Add vanilla until creamy.
4. Fold in cocoa powder and flour, add salt. Beat.
5. Add nuts.
6. Grease 20 cm. square cake pan.
7. Preheat oven at 350F for 55 minutes.
8. Cut into squares.

3/4 cup cocoa powder
1/4 cup butter
3/4 cup softened butter
2 cups granulated sugar
1 tsp. vanilla
4 whole eggs
1 cup all purpose flour
1/2 cup nuts, optional
1. Melt butter and cocoapowder, then set aside.
2. Beat softened butter, sugar, eggs at high speed. Add vanilla and salt.
3. Mix in all.
4. Line 7"x11" pan with bake paper. Pour mixture into pan.
5. Prehet oven at 350F, bake for 35 to 40 minutes.
6. Cut into squares.

1 1/2 cups butter
135g. cocoa powder
675g. sugar
8 whole eggs
135g. bread flour
105g. cake flour
3/4 tsp. salt
1 cup walnuts, optional
3 tsp. vanilla
1 tbsp. cornsyrup
1. Combine butter and cocoa powder.
2. Sift bread flour, cake flour, salt. Sift 3 times.
3. Add beaten eggs.
4. Add sugar.
5. Add in butter-cocoa mixture, vanilla, cornsyrup.
6. Prepare 12"x12" square pan 2" in height, with foil.
7. Preheat oven at 350F, bake for 30 to 35 minutes.
8. Cool overnight before cutting, cut upsidedown using pizza cutter.
9. Brush lightly with light syrup to make it shiny, top with chocolate toppings.

1/4 cup Dutch-processed cocoa powder
1 1/4 cups all purpose flour
1/4 tsp. salt
1/4 cup butter
2/3 cup unsweetened chocolate
3 whole eggs
1 eggyolk
1/4 cup rum or chocolate liquer
3/4 cup nuts (walnuts, pecans, cashew)
2 cups brown sugar
3/4 cup white chocolate chunks
1. Melt butter and unsweetened chocolate. Set aside.
2. Beat eggs, add sugar and salt. Add rum.
3. Sift cocoa powder and flour.
4. Add in 1/2 of nuts.
5. Add in white choco chunks.
6. Mix in all together.
7. Preheat oven at 325F to 350F, bake for 30 to 40 minutes.

120g unsweetened chocolates
1/4 cup butter
1 1/2 cups isomase F or maltitol p200
2 large eggs
1/4 tsp. vanillin
1/2 tsp. caramel flavoring
1 tsp. soya lecithin (emulsifier)
1/2 cup soya milk
1 cup all purpose flour
1. Melt butter and chocolate.
2. Add in eggs, isomase F, vanillin, flavoring, soya lecithin, milk.
3. Add in flour.
4. Place on greased tray with paper 8"x8".
5. Preheated oven 350F, bake for 30 minutes.

250g (1 cup) unsalted butter
180g (2 cups) dark chocolate
100g (1/2 cup) white chocolate
150g (1 cup) brown sugar
150g (2/3 cup) caster sugar
1 1/2 tbsp. golden syrup
1 1/2 tbsp. honey
3 whole eggs
1 1/4 cups all purpose flour
300g chopped nuts
90g (1 cup) dessicated coconut
icing sugar for dusting
1. Melt butter and chocolate. Set aside.
2. Add in butter-chocolate mixture sugar, syrup and honey.
3. Add in eggs.
4. Mix in flour, nuts, dessicated coconut.
5. Grease 9"x11" pan.
6. Preheated oven 350F, bake for 30 minutes.
7. Let cool, then dust with icing sugar.

1/3 cup Dutch-processed cocoa
1 1/2 tsp. instant espresso (optional)
1/2 cup plus 2tbsps. boiling water
2 ounces unsweetened chocolate, finely chopped
4 tbsps. (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tbsps. vegetable oil
2 large eggs
2 large egg yolks
2 tsps.vanilla extract
2 1/2 cups (17½ ounces) sugar
1 3/4 cups (8 3/4 ounces) all-purpose flour
3/4 tsp salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces
1. Adjust oven rack to lowest position, heat oven to 350F. Line a 9"x13" baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1 1/2 hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

250g dark chocolate melts or chips
2 cups caster sugar
4 eggs
1 tsp. vanilla essence
3/4 cup plain flour
1/4 cup self raising flour
1/2 cup cocoa
extra 125g dark chocolate melts chopped or chocolate chips
pure icing sugar to decorate
1.Preheat the oven to 350F. Paper line a 20x30cm sponge roll tin. Melt the first measure of chocolate. Beat the caster sugar, eggs and vanila in a food processor or with a hand-held mixer.
2.Add the melted chocolate, flours and cocoa. Stir in the extra chopped chocolate. Pour into the prepared tin and back for 50 minutes until firm. Cool in the tin and cut into small bars or chunks. Store in an airtight container.

1 box Betty Crocker® chocolate chunk premium brownie mix
4 cups powdered sugar
1 (3 oz) pkg. cream cheese, softened
2 tablespoons butter or margarine, softened
2 tablespoon coffee-flavored liqueur or coffee
1 cup dark chocolate chips
3 tablespoons butter or margarine
1. Heat oven to 350° F (325° F for dark or nonstick pans). Grease or spray 8-inch square pan.
2. Make brownies as directed on box, using water, oil, and eggs. Spread into pan. Bake 39 to 42 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool completely.
3. In medium bowl, beat cream cheese, 2 tablespoons butter and liqueur with electric mixer on high speed until smooth and creamy. Spread over cooled brownies.
4. In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once, until melted. Carefully spread over filling. Refrigerate 30 minutes or until set. Store in refrigerator.

1 box Betty Crocker® fudge brownie mix
3 oz. white baking chocolate
1/3 cup whipping cream
1 cup Betty Crocker® Rich & Creamy cream cheese frosting (from 16 oz container)
1/4 cup chopped well drained maraschino cherries
1 to 2 drops red food color
1 1/2 cups semisweet chocolate chips
1/4 cup butter or margarine
1 oz. white baking chocolate
1/4 teaspoon vegetable oil
1. Heat oven to 350°F (or 325°F for dark or non stick pan). Grease or spray bottom of 13x9-inch pan. Bake brownies as directed on box using water, oil and eggs. Spread into pan. Bake for 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
2. In medium microwaveable bowl, microwave 3 oz. white baking chocolate and 1/3 cup whipping cream uncovered on High 1 to 2 minutes, stirring once, until chocolate is melted. Refrigerate 30 minutes or until slightly thickened.
3. Stir frosting and maraschino cherries into chocolate mixture until well blended. Spread evenly over cooled brownies.
4. In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until smooth. Carefully spread over mousse. Refrigerate 30 minutes or until set.
5. In small microwaveable bowl, microwave 1 oz. white baking chocolate and oil uncovered on High 30 to 60 seconds, stirring once, until smooth. Drizzle chocolate over brownies. Refrigerate 30 minutes or until chocolate is set.

1 1/2 cups unsalted butter
3 cups white sugar
2 tsps vanilla extract
6 eggs
1 1/4 cups all-purpose flower
1 1/4 cups unsweetended cocoa powder ( i use hersey's)
1. Preheat oven to 350F (175C), use cooking spray or flour a 9"x13" glass baking pan.
2. In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from the heat and let it cool. When mixture is cool, beat in the eggs one at a time, and stir in the vanilla. ( its important to have the sugar mixture cool so the eggs dont actually cook if the mixture is still hot or warm.
3. Sift the flour and cocoa, and mix the flour mixture into the butter/sugar/egg mixture until well combined and spread evenly into the pan. you can mix in walnuts but the browines dont come out as thick. I usually sprinkle some chocolate chips on the bottom of the pan before pouring in the batter.
4. Bake at 350F (175C) for 45-50 minutes. do not over bake. These brownies go very well with vanilla ice cream and fudge syrup too.

Ingredients for the brownies:
1 cup butter, cubed
5 ounces bittersweet chocolate, chopped
2 cups sugar
1 1/3 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
4 eggs
2 teaspoons vanilla
Ingredients for the peanut butter filling:
1/4 cup butter
1/2 cup peanut butter
1/2 cup confectioner's sugar
1 teaspoon vanilla
1. Preheat oven to 325F. Butter an 9" square baking pan and line with parchment, allowing a 2" overhang.
2. Make brownie batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, cocoa powder and salt in a bowl.
4. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla.
5. Add flour mixture; stir until well incorporated.
6. Make filling: Stir together butter, peanut butter, confectioners' sugar, and vanilla in a bowl until smooth.
7. Pour half of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart.
8. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a knife or spatula, running the knife lengthwise and crosswise through layers.
9. Bake until a cake tester inserted into brownies comes out with a few crumbs but is not wet, about 45 minutes. Allow to cool completely on a wire rack before cutting into squares.

250 grams dark chocolate, chopped
1 cup butter
1 1/4 cups sugar
3/4 cup all-purpose flour
3 packs softened cream cheese
2 eggs
3/4 cup sugar
1. Preheat oven to 350F.
2. Grease and line a 9 inch square pan.
3. Melt chocolate over a double boiler cream butter and 1 1/4 cups sugar until light and fluffy. Add two eggs. beat well after each addition.
4. Add melted chocolate and flour, beat until combined.
5. Cream cream cheese and 3/4 cup sugar until light. Add two eggs and beat until smooth.
Spread 2/3 of the chocolate mixture on the baking pan.
6. Spread the cream cheese mixture on top.
7. Dollop the remaining mixture over cream cheese.
Marble the top using a fork or knife.
Bake for 1 hour 20 minutes until center is set.
8. Cool and cut into squares.

1 1/4 cups butter
6 ounces unsweetened chocolate, chopped
2 1/2 cups sugar
5 pieces eggs
2 teaspoons vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
4 bars choquick 5 bars, chopped
1 cup walnuts
1. Preheat oven to 350 F. Lightly grease an 8 x 12 inch pan.
2. Place butter and unsweetened chocolate in a medium bowl and set it over a pot of simmering water. Gradually melt the butter and chocolate. Stir occasionally. Remove from the heat once completely melted.
3. In a separate bowl using a wire whisk, mix together sugar and the chocolate mixture. Add the eggs and whisk in one at a time. And vanilla.
4. Gradually add the all-purpose flour and salt. Mix until flour is completely blended in.
5. Pour mixture in the prepared pan. Sprinkle evenly with the chopped Choquik 5 bars an chopped walnuts.
6. Bake in the oven for 30-35 minutes or until tester inserted into the center of the brownie comes out slightly moist. Do not overbake.
7. Let it cool completely before slicing into 2x2 inch squares.

For the Cake:
1/2 cup granulated sugar
1/3 cup Gold Medal® all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons corn syrup
1 tablespoon light Irish cream liqueur
1 tablespoon vegetable oil
For the Topping:
1/4 cup powdered sugar
1 tablespoon light Irish cream liqueur
1 cup frozen (thawed) fat-free whipped topping
1 tablespoon miniature chocolate chips, chopped
1. Heat oven to 350°F. Spray square pan, 8x8x2 inches, with cooking spray.
2. Mix granulated sugar, flour, cocoa, baking soda and salt in large bowl; set aside. Mix remaining brownie ingredients in small bowl. Add to flour mixture; stir just until dry ingredients are moistened. Spread evenly in pan.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes on wire rack.
4. Mix powdered sugar and 1 tablespoon liqueur in small bowl. Fold in whipped topping. Spread evenly over cooled brownies. Sprinkle with chopped chocolate.

truffle brownies

Truffle Brownies
(from the July 2010 issue of Bon Appetit)
  • Nonstick vegetable oil spray
  • 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
  • 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup unbleached all purpose flour
  • 1 cup walnuts, toasted, coarsely chopped
  • 3/4 cup heavy whipping cream
  • special equipment

    9x9x2-inch metal baking pan


  • Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
  • Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
  • Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
  • Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.
Photos from and by links as provided.

1 comment:

Katherine Thayer said...

Seniors at always love to make pastry as their activity.

Le Bonhuer....

Meet Perry

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Taguig City, Metro Manila, Philippines
I got a confession to make. I am food addict, over-indulgent! I crave for anything especially sweets, chocolates, cakes, ice cream, strawberries, halo-halo, leche flan, banana Q, breads, pasta, Nasi Goreng....tell me what you got in your fridge ;-D. Thank heavens for I got my mum's genes, I can gain and lose pounds that easy and quick. I am here to share with you my food recipe collection (almost forgotten in a corner of my room) and search for new, exciting recipes, meet good people, and discover more about the world of baking. I am no professional baker or chef (just a wanna-be for now) but we'll get there in time. In sha Allah. Afterall, DREAMS just got to start somewhere, and it starts right here, right now! Meantime enjoy this food journey with me among other stuff....amigos to the kitchen! [Thank you for visiting my blog,you're always welcome to come by! Feel free to dig deep into the posts, much treasures there. And leave your comments, I'd appreciate your words....] [P.S. Borrowed articles/photos can be deleted anytime, please advise.Thank you.]

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